Thursday, 20 September 2012

Indian Chhundo (Grated Raw Mango Sweet Pickle)

2 kgs raw mangoes
3 tblsps salt
1 tblsp turmeric
1/2 kg sugar
3 tblsps red chilli powder
1 tblsp cumin

Wash, peel and grate the mangoes. Mix in the salt and turmeric, and set aside in a stainless steel vessel.
After one hour press gently between the palms to squeeze out all the water, and add sugar.
Cook on a slow fire, stirring constantly. In 30 to 45 minutes the water will evaporate and the sugar will form
a syrup.
Remove from fire and allow to cool. Then add chilli powder and cumin, and mix well.
Store in a clean glass jar with a tight lid.

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